canned, 54.
dried, 54.
canned and adulterated, 55.

Fruit extracts, 56.

Fruit flavors, 55.

Ginger, 200.

Gliadin, 314.

Gluten, addition of, to flour, 173.
moist and dry, 314.

Gluten properties of flour, 151.

Graham bread, 179.
use in dietary, 180.

Graham flour, 144.

Grape fruit, 51.

Grapes, 53.

Heat, action on foods, 30.

Hickory nuts, 77.

Honey, 68.

Ice, 279.

Inspection of food, 286.

Inversion of sugar, 64.

Kitchen refuse, 294.

Koumiss, 88.

Laboratory practice, 299.

Lard, 106.
substitutes, 107.

Legumes, 71-76.

Lemon extract, testing, 307.

Lemons, 51.
acidity of, 305.

Lettuce, 42.

Macaroni flour, 148.

Mace, 202.

Malted foods, 121.

Maple sugar, 62.

Meals, number of, per day, 248.

Measuring, directions for, 302.

Meat broth, 109.

Meats, 98-120.
general composition, 98.
proteids of, 99.
fat of, 100.
water of, 98.
texture of, 107.
cooking of, influence of, on composition, 108.
extractive materials, 110.
smoked, 111.
boric acid in, 312.
saltpeter in, 111.
canned, 118.

Melons, 43.

Microscope, use of, 304.

Milk, importance in dietary, 80.
general composition, 80.
souring of, 86.
condensed, 87.
digestibility, 81.
sanitary condition, 82.
certified milk, 84.
pasteurized, 84.
color of, 85.
preservatives in, 86.
goat's, 88.
human, 89.
adulteration of, 89.
prepared, 88.
formaldehyde in, 310.

Mineral matter, 4.
in ration, 5.

Mineral waters, 279.

Miscellaneous compounds, 16.

Mixed nitrogenous compounds, 25.

Mixed non-nitrogenous compounds, 16.

Moisture content of foods, variations in, 1.

Moisture in foods, how determined, 2.

Molasses, 65.

Mustard, 199.
testing for turmeric, 318.

Mutton, 103.

Nitrates in foods, 45.

Nitrites in foods, 111.

Nitrogen free extract, 11.
defined, 11.
composition, 12.
how determined, 12.
variable character of, 12.

Nitrogenous compounds, 17.
general composition, 17.

Non-nitrogenous compounds, classification of, 7.

Nutmeg, 202.

Nutrients, available, 216.

Nutritive value of nitrogenous compounds, 16.
starch, 9.
sugar, 11.
nitrogen free extract, 11.
fat, 12.
protein,